Made this for company last night. Everyone went back for seconds. Use more mushrooms, and I added more Marsala and sherry. Simmered sauce separately and kept the chicken warm in the oven until we were ready to eat. Very tasty and quick. Served with steamed asparagus and long grain/wild rice.

The only variations I did was to use 1 package of Lipton Onion soup mix because I only had 4 cups of beef stock (I used boullion cubes). I also sauteed the mushrooms before adding at the end. It was a fabulous dinner for a cold night. Would be great anytime though.